Step 1

Pre-heat oven to 350°F (180°C), line a 11.5 x 15.5 inch roll cake pan or baking sheet (30 x 40 cm).

Step 2

In a medium bowl beat the egg whites and water until stiff, add the sugar and vanilla and beat to combine.

Step 3

In a large bowl beat egg yolks for 2 minutes add the egg white mixture and beat to combine.

Step 4

In a medium bowl whisk together the flour, baking powder and salt. Gently fold it into the egg white mixture.

Step 5

With a frosting spatula or palette knife spread the batter as evenly as possible on the prepared pan and bake for approximately 10-15 minutes or until the tooth pick comes out clean. Remove from the oven, immediately dust with powdered sugar (approximately ¼ cup) cover with a clean dish towel and roll let rest until cool, approximately 30 minutes, carefully unroll, even if you have a couple of cracks don't worry, the filling will cover it.

Step 6

Spread with a good layer of jam, top with about ⅓ of the cream filling, either the stabilized whipped cream or the mascarpone cream filling. Cut 4 strips as even as possible. Roll up one of the strips and place it cut side up on a large clean plate, wrap the remaining strips around it. Cover with remaining filling, top with fresh berries.  Refrigerate for 30 minutes at least before serving. Enjoy!

Step 7

In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and let cool (but not set). In a medium bowl whip cream and icing sugar until soft peaks form, continue beating add gelatin, whip on high until stiff.

Step 8

Whip together mascarpone and cream (if you wish you can add a couple of tablespoons of icing sugar) until thick peaks form.